Chicken vindaloo is a popular Indian curry known for its spicy and tangy flavor combination, a quick and easy kitchen staple. My version is wonderfully fiery, though you can easily adjust the heat and spice to your preference.
Chicken Vindaloo Recipe
If you are a spicy food lover like I am, you need to give your taste buds a treat and try this amazing Chicken Vindaloo Recipe. It has everything a fiery food lover could want - Flavor, Heat, Spiciness, Pure Satisfaction.
It is most definitely one of my favorite recipes and it is super easy to whip together in the kitchen with very little effort and cooking time.
That's a HUGE PLUS for a slow cook like me!
What is Vindaloo?
"Vindaloo" is a highly spiced curry dish that originated in the Goa region of India. It is known for its fiery and tangy flavors, and is often made with meat, typically pork, beef, goat, or chicken, marinated in a spiced vinegar-based sauce. You can also make it with potato for a vegetarian version.
The word "vindaloo" comes from the Portuguese dish "carne de vinha d'alhos," a dish of meat marinated in wine vinegar and garlic. Historically, when the Portuguese colonized Goa, they brought this dish with them, which was adapted to local Indian ingredients and flavors to create Goan vindaloo.
The dish is known for its intense heat, which comes from the use of red chilies, and pleasant tanginess from vinegar.
I love it with chicken, particularly chicken thighs, which I've included here for this recipe.
Let's talk about how to make Chicken Vindaloo, shall we?
Chicken Vindaloo Ingredients
The full list of ingredients with measurements and printable cooking instructions are listed in the recipe card at the bottom of the post.
- Chicken. Use chicken thighs or chicken breast, or a combination.
- Olive Oil. For cooking.
- Onion.
- Serrano Peppers. Or use Indian peppers, like Kashmiri chilies.
- Tomato Paste. You can also use fresh tomatoes.
- Salt and Pepper. To taste.
- FOR THE VINDALOO MARINADE
- White Vinegar.
- Garlic and Ginger.
- Spicy Red Chili Flakes. I enjoy using ghost pepper flakes for some extra heat, though you can use dried red chilies or flakes to your heat preference.
- Other Spices. Paprika, coriander, turmeric, mustard powder, cumin cinnamon. Freshly ground coriander seeds, cumin seeds, and mustard seeds make for extra fresh flavor.
- For Serving. Cooked rice, fresh herbs, extra chili flakes.
How to Make Chicken Vindaloo - Recipe Method
Marinate the Chicken. The vindaloo marinade is the most important part of this dish, as it imparts an immense amount of flavor that all of us spicy food lovers crave.
Vinegar is a MUST, as is garlic. From there, we're adding in a number of pungent spices to make this amazing, including paprika, ginger, coriander, turmeric, mustard powder, cumin, cinnamon, and a healthy dose of spicy red chili flakes, and salt and pepper, of course.
Try this Homemade Vindaloo Seasoning Blend.
You can also include a bit of sugar if you'd like, either white or brown sugar. I didn't use them this time.
Whisk all of the seasonings together with the vinegar, then pour it over the skinless chicken in a bowl. Or, use a plastic bag that you can seal. This is your curry paste. The chicken should be cut into bite sized pieces.
Refrigerate the chicken for at least 1 hour, though you'll get better results if you let it marinate overnight.
More marinade time = more flavor.
Cook the Onion and Peppers. Heat the oil in a large skillet to medium heat.
Next, cook your onion and chili pepper a few minutes to soften them up. I used spicy serrano peppers here, though you can use milder peppers for a version with less heat.
Cook the Chicken. Next, add the chicken (along with the marinade) and stir. Cook it for about 5 minutes, stirring occasionally.
Next, add in the tomato paste, salt, and pepper, and cook stirring a bit, along with about 1/2 cup of water or chicken broth to form a sauce. Fresh diced tomatoes are also a nice addition here.
Simmer the Vindaloo. Reduce the heat an let the whole pan simmer for 15 minutes to 20 minutes, until the chicken cooks through and the flavors develop. You can let it simmer longer if you'd like.
If the vindaloo sauce becomes too thick, just stir in a bit more water or broth until it reaches the consistency you prefer. It will thicken in the pan. It should be the consistency of a good gravy.
BOOM! DONE! Your chicken vindaloo curry is ready to serve! Better than any Indian restaurant. It's so deliciously fragrant. I love it. Such a great recipe. Indian food is filled with so much amazing spice and flavor.
Recipe Tips & Notes
Marinate Ahead
I like to whip this recipe together the night before and let it sit in the refrigerator until dinner time the next evening. It makes for a super quick and easy meal, though yeah, it does require a little bit of forethought.
Heat and Spice Factor
For the wild chiliheads like ME, you can use ghost pepper chili flakes like I did. If ghost peppers are too hot for you, use the typical red chili flakes or cayenne pepper that you find in the store, which are perfectly GREAT for this recipe.
You'll definitely get plenty of heat with them, and I want this dish to please your personal palate, not mine! So go with a heat level you're comfortable with.
Serving Chicken Vindaloo
Serve chicken vindaloo over steamed rice and garnish with fresh herbs and extra spicy chili flakes. Basmati rice is a nice choice, as is a side of naan bread.
If it is too spicy, serve it alongside this Indian Raita recipe, which is made from spiced yogurt. It has a nice cooling effect.
Storage and Leftovers
Chicken vindaloo will last up to 5 days in the refrigerator in a sealed container. To enjoy it again, simply warm it in a pot on the stove over gentle heat. Or, warm it in the microwave.
You can also freeze it for 3 months in vacuum sealed bags or freezer containers.
It really is an amazing dish. Give it a try and let me know how you like this curry recipe. How spicy did you make yours? Send pics! I'd love to see them. Till next time!!! -- Mike H.
Try Some of My Popular Curry Dish Recipes
- Lamb Vindaloo
- Ghost Pepper Chicken Curry
- Chicken Biryani
- Spicy Thai Curry Chicken Soup
- Homemade Vindaloo Curry Powder
- Khao Soi - Northern Thai Coconut Curry Soup
- Chicken Korma
- Phaal Curry (the Hottest Curry in the World)
- Massaman Curry
- Rogan Josh (Indian Lamb Curry)
- Pav Bhaji (Spicy Vegetable Curry)
Try Some of My Other Popular Chicken Dishes
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations.
Chicken Vindaloo Recipe
Ingredients
- 2 pounds chicken thighs chopped
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 2 serrano peppers chopped (or use Indian peppers if you can obtain them)
- 1 tablespoon tomato paste
- Salt and pepper to taste
FOR THE MARINADE
- ½ cup white vinegar
- 6 cloves garlic minced
- 2 tablespoon spicy red chili flakes I used ghost pepper flakes for an EXTRA kick
- 1 teaspoon paprika
- 1 teaspoon ginger
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon mustard powder
- ½ teaspoon cumin
- ½ teaspoon cinnamon
FOR SERVING: Cooked rice, fresh herbs, extra chili flakes
Instructions
- Add the chicken to a large bowl.
- Mix your marinade by whisking together the vinegar and all of the seasonings. Pour it over the chicken and rub it into the meat. Cover and refrigerate for at least 1 hour. Longer is better, such as overnight.
- Heat a large pan to medium heat and add the olive oil. Add the onion and peppers and cook about 4-5 minutes, until they soften up.
- Add the chicken along with the marinade and cook another 5 minutes to nicely brown up the pieces.
- Add the tomato paste and salt and pepper to taste. Cook another minute, stirring.
- Add ½ cup of water (or chicken broth for extra flavor) and stir until the mixture thins out and becomes a sauce. You can add more water if needed. Reduce the heat and let it simmer for 20 minutes, until the chicken is cooked through.
- Serve as is or over rice with fresh herbs and sprinkled chili flakes. Make it rain!
Video
Notes
Nutrition Information
This recipe is gluten free.
NOTE: This recipe was updated on 4/21/23 to include new information, photos, and video. It was originally published on 4/20/18.
Peter says
Stumbled across this today and thought I would give it a try as i fancied trying a 'vindaloo' and had all the ingredients but used chicken breast diced.
First thought looking at the ingredients was half a cup of vinegar seemed excessive, I'm not a big fan of using half a cup measurements which on googling equates to 8 tbsp of vinegar. Also 4/5 mins to fry onions for a curry isn't long enough for me, they need to be caramalised so low fried for at least 20-25 mins, added puree afterwards and then blitzed the onions and puree to make a smooth paste. Fried the chillies then chicken marinade then added the blitzed paste for a smoother texture along with stock.
Once finished and tasted - there is too much vinegar, overpowers the dish for me. I'd recommend maybe using 3-4 tbsp of vinegar for starters.
I will give it another try with less vinegar and may mix the white vinegar with half malt vinegar.
Mike Hultquist says
Peter, sorry you found my Chicken Vindaloo recipe too vinegary and only worthy of 2 stars. I'm all for changing up recipes as you've done, making it your own, though that does change it from the original as well, which is worth noting. Perhaps you can make a note to reduce the vinegar to your personal tastes and enjoy it more the next time. Best to you, and thank you for sharing.
Peter says
Hi Mike, thanks for the reply, I'll take back my previous message sent to you!
The 2 stars were purely because for me there was too much vinegar which overpowered the dish.I will try it again with less vinegar and let you know the results.
I also used root ginger as never use the spice in curries.
All the best
Peter
Eivind says
I put this on my to-do list as we love Indian foods. I just wonder one thing. I see that you add the tomato paste after putting the chicken and marinade in the pan. What I'm wondering is whether it shouldn't be added to the pans with the onions and peppers and allowed to brown a little for a maillard reaction. It might add a bit of complexity and depth to the dish. Or is there a reason for adding it later? Thoughts?
Mike Hultquist says
Go for it. You can brown the paste with the onions and peppers. I would make it both ways, see which you prefer. Enjoy!
Joan Edwards says
Does this recipe freeze well.
Mike Hultquist says
Yes, Joan. I freeze leftover portions of this all the in freezer containers. It reheats nicely.
Rita says
Excellent and easy recipe! Made it last night, perfect spice, followed the recipe exactly and it was a hit with my husband and our guests. Thanks.
Mike Hultquist says
Great! Thanks, Rita!
JennyO says
Truly delicious and easy to put together using pantry spices and just a few minutes of prep and pan sautéing.
Tasted better than most restaurant delivery with very little effort!
Mike Hultquist says
Thanks, Jenny! Very very happy you enjoyed it! Thanks for sharing!
Alice Gilkes says
Hello! Thanks for sharing this recipe. I made it recently for the first time and it was absolutely gorgeous. Just like you, I used ghost pepper flakes and it was perfect - just the right amount of heat for my liking. I am going to give your phaal a go next.
Mike Hultquist says
Awesome to hear, Alice! You are a true spicy food lover! I love to hear it. Thanks!
Josie L Magistro says
Hi Mike! I have a question about the marinade used for the chicken.
Is this safe to use this marinade after the raw chicken was in it? I know that when I make a vinegar dressing to marinade my steak in, the FDA came out saying that it was dangerous to keep it for a dipping sauce. Due to possible bacteria. Our family has been using it this way for years. So now I always discard the mixture. Does this stand true for this method in the Vindaloo chicken recipe? I am making this dish for tonight. Thank you for your advice.
P.S. LUV YOUR FOOD!!
Mike Hultquist says
Thanks, Josie. I appreciate it. Yes, you really shouldn't use the marinade for anything when marinating chicken unless you cook it. With this recipe, the marinade gets cooked down and becomes the sauce. I hope you enjoy it!
Jlosie says
Thanks Mike!! First vindaloo and it is AMAZING!! You are The MADMAN!!
Thank you! Sooo frickin good!!
Mike Hultquist says
Awesome! Glad you enjoyed it!!
Ann price says
Tried 3times last night to marinate chicken but very watery is thus normal. Made it last week was perfect but too spicy but best curry honestly I've tastef
Mike Hultquist says
Ann, it's a pretty loose curry, as there is a lot of liquid. You can reduce the liquid in the pan while simmering, uncovered, or try stirring in a bit of corn starch slurry (mixed with water) and simmer to thicken. Let me know if this helps.
Ann price says
I made it last week way to spicy lol. Marinated chicken last night tried e times very watery compared to last time don't understand??. Help
Mike Hultquist says
Ann, it could have something to do with the actual chicken used, if there was a lot of water content with them. This happens sometimes. See my other comments on your previous questions. I hope this helps!
Ann price says
Thank you making now that makes sense
Mike Hultquist says
Thanks, Ann!
Alexandria kling says
I haven*t tried it yet,but I can*t wait.Albeit a vegan version .And you are right.....A spicy go to! Thanks so much,Stay safe ...Alexandria
Mike Hultquist says
Thanks, Alexandria!
AussieDee says
I made this in a slow cooker, added all of the ingredients and can of crushed tomatoes to give it a bit more sauce. Used 4 whole chicken breasts and pulled them out just before serving, shredded them up and popped them back in. It was a hit!
10mins prep in the morning, slow cooker on low for 6hrs and all I had to do was pop the rice cooker on when I got home. So so so so easy! And delicious. Thank you for sharing.
Michael Hultquist - Chili Pepper Madness says
Nice! I love it in the slow cooker, Dee! Perfection right there. Glad you enjoyed it.
Erik says
This recipe was fantastic! I used bone-in chicken thighs I had leftover, but since they're simmered in the sauce, they came out perfect. Great with naan to soak up that sauce. I'll be using a habanero instead of a serrano next time to up the heat level.
Michael Hultquist - Chili Pepper Madness says
Nice! Yes, habanero next time for sure! Spice it up, Erik. Glad you enjoyed it. =)